Get 3 plates, and place the flour on one, the eggs and half and half on one, and the Parmesan on the last one.,Using a fork dip both sides of the chicken in flour first, then egg mixture, then coat well with Parmesan cheese. Set on a plate.,Heat a large skillet over medium heat, and add 2 tbsp butter, and 1 tbsp olive oil; add the chicken, sprinkle evenly with 1 tsp of salt and 1/4 tsp of black pepper.,Cook until the chicken is crispy and golden, about 5 minutes, then flip it and cook the other side another 5 minutes. Transfer cooked chicken to a plate.,Wipe out the skillet with paper towels, then melt the 6 tbsp of butter, and crush the garlic in it. Cook one minute being careful not to burn it.,______,Once the corn starch is dissolved, and sauce is bubbly, strain it into a medium saucepan using a fine mesh strainer.,Add the chopped basil leaves and mix well. Keep the sauce warm on the stove until ready to serve.,To serve, place a heaping spoonful of spaghetti onto a plate, top with a piece of the chicken, and then a ladle or two of the sauce. (A little sauce goes a long way),Sprinkle the top with fresh Parmesan cheese, and serve right away.,WATCH ME MAKE THIS ON YOUTUBE:
DASH OF AMY